CN103478627B - Preparation method of dried figs - Google Patents

Preparation method of dried figs Download PDF

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Publication number
CN103478627B
CN103478627B CN201310391475.3A CN201310391475A CN103478627B CN 103478627 B CN103478627 B CN 103478627B CN 201310391475 A CN201310391475 A CN 201310391475A CN 103478627 B CN103478627 B CN 103478627B
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CN
China
Prior art keywords
fruit
dried
content
ficus carica
cleaning
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Application number
CN201310391475.3A
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Chinese (zh)
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CN103478627A (en
Inventor
游勇
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威远县金四方果业有限责任公司
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Priority to CN201310391475.3A priority Critical patent/CN103478627B/en
Publication of CN103478627A publication Critical patent/CN103478627A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15Vitamins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a preparation method of dried figs, belonging to the field of preparation methods of dried fruits. Freshly picked pedicled fig fruits are subjected to cleaning, de-enzyming, color protection, drying, sterilizing and packaging to obtain the dried figs. According to the preparation method of the dried figs, provided by the invention, the operation is simple and safe, the automation degree high, and the large-scale industrialized production is facilitated. The prepared dried figs are complete in fruit shapes, golden in color and transparent. No harmful additive is added in the prepared dried figs, and fruits are less in nutritional ingredient loss, and thus the dried figs have natural fragrance of the figs, and are good in mouthfeel.

Description

The preparation method of dried fruit of Ficus carica

Technical field

The invention belongs to a kind of preparation method of dried fruit, be specifically related to a kind of preparation method of dried fruit of Ficus carica.

Background technology

Ficus berry trees, edible rate is up to 92%, and fruit skin is thin seedless, and meat is soft, and local flavor is sweet.Material containing multiple needed by human body in fruit is as mineral matters such as amino acid, various carbohydrate, hydrolase, vitamin, phosphorus, calcium; Containing a large amount of pectin and vitamin in fruit, after fruit imbibition, number of chemical material can be adsorbed, so after edible fig, the various harmful substance of enteron aisle can be made to be adsorbed, then excrete, can enteron aisle be purified, promote that useful mushroom is bred, suppress blood sugar, maintain the cruel alcohol content of normal courage, get rid of harmful substance rapidly; Fig also has the enzymes such as abundant proteases for decomposing enzyme, lipase, amylase and oxidizing ferment, and they can promote the decomposition of protein, contributes to the good action digested; In addition, containing multiple cancer-resisting substance in fig, if mountain benzaldehyde, bergamot lactones, Psoralen etc. are to the obvious cancer-resisting substance of inhibition of cancer cell effect; In addition, containing a large amount of selenium in fig, its content is 400 times of garlic; selenium is immunopotentiator, can scavenging free radicals, and Cell protection film is from oxidation; regulating action can be had to cardiovascular and cerebrovascular, blood sugar, blood pressure, there is antiviral efficacy, have again liver-protecting and cancer-resisting effect.

The water content of fig fresh fruit, up to 78%, exists with free water, colloid water and water of constitution three kinds of states.Because water content is higher, so store, transport all more difficult, the making of dried fruit is exactly remove portion moisture, the moisture removed in the drying process of fruit is free water and part colloid water mainly, the drying method of existing fruit is nature dry process, and natural dry process has the deficiencies such as production efficiency is low, the labour intensity of workman is large, yield rate is low.

Summary of the invention

The invention provides a kind of processing method of dried fruit of Ficus carica, the dried fruit of Ficus carica mouthfeel utilizing this method to produce is good, and nutrient loss is few.The present invention realizes with following technical scheme:

A preparation method for dried fruit of Ficus carica, is characterized in that comprising following content:

(1) fig fruit is cleaned;

(2) fig fruit after cleaning is carried out the process that completes;

(3) fig fruit after completing is carried out color retention;

(4) drying and processing is carried out by protecting the fig fruit after look;

(5) fig fruit after oven dry is carried out sterilization processing;

(6) fig fruit after sterilization is packed, obtain dried fruit of Ficus carica finished product.

Further, the cleaning described in step (1) is flowing water cleaning.

Further, the fig fruit described in step (2) is the whole fruit of fig with base of fruit.

Further, that to be maturity be the fig fruit described in step (2) is 6 ~ 8 ripe and with the whole fruit of fig of base of fruit.

Further, the process that completes described in step (2) comprises following content: poured into by fig fruit in the citric acid boiling water containing 0.8 ~ 1.2% mass fraction, and keep fluidized state 10 ~ 15min.

Further, the color retention described in step (3) comprises following content: fig fruit is poured into the vitamin C aqueous solution containing 0.3 ~ 0.6% mass fraction, at 10 ~ 25 DEG C, keep 5 ~ 10min.

Further, the drying and processing described in step (4) is: be placed on by fig fruit in drip pan, and at 65 ~ 75 DEG C, keep 7 ~ 12h, the fig fruit water content after oven dry is 15 ~ 20%.

Further, the sterilization processing described in step (5) comprises following content: be placed on by fig fruit in airtight, dry space, carry out sterilization 7 ~ 8h with ultraviolet.

Beneficial effect of the present invention is as follows:

1., in the preparation method of dried fruit of Ficus carica provided by the invention, what select be maturity is that 6-8 is ripe, without disease and pest, without the fig fruit rotted, the end product quality selecting such fruit to prepare is better and yield is also higher; In addition, the present invention also selects the whole fruit of fig with base of fruit, makes the dried fruit fruit shape of preparing complete, ensures to ensure its medical value by the nutriment that fruit and base of fruit are as far as possible many.

2. in the preparation method of dried fruit of Ficus carica provided by the invention, adopt flowing water cleaning, more can be conducive to removing booty and impurity than general cleaning, and can reduce because of cleaning the damage that fig fruit brings.

3. in prior art, when preparing pulled figs, there is the operation of removing pericarp: first with alkali lye decortication, then neutralize by acid solution.So not only can damage the nutritional labeling of fig fruit, and complicated operation, alkali lye used also can cause corrosion to human body skin.In the preparation method of dried fruit of Ficus carica provided by the invention, do not carry out the process of removing pericarp, operate safer, simple, and remain the nutritional labeling of fig pericarp: in pericarp, be rich in the amino acid required for multiple human body, vitamin etc., wherein the content of selenium is higher, can prevent and treat sphagitis, also has digestive discomfort etc.

4., in the preparation method of dried fruit of Ficus carica provided by the invention, adopt aqueous citric acid solution boiling to complete, cyan and the astringent taste of fig fruit can be removed well, make the pulled figs golden yellow color prepared without brown stain, and mouthfeel is excellent.Citric acid is also a part for human nutrition, carrys out boiling complete with it, can not introduce the chemical substance of other harmful healths, makes the dried fruit of Ficus carica health-nutrition prepared.

5., in traditional dried fruit of Ficus carica preparation process, usually adopt the mode of solution of sodium bisulfite immersion, even sulfur fumigation, to reach the effect of protecting look, cause residual harmful substance in dried fruit, threaten health.And in the preparation method of dried fruit of Ficus carica provided by the invention, adopt vitamin C to carry out color retention, due to ascorbic antioxidation, prevent the brown stain of fig fruit, ensure the dried fruit of Ficus carica golden yellow color prepared further; Because vitamin C belongs to the nutriment of human body, process fig fruit with it, harmful substance not only can not be caused to remain, the nutritive value of dried fruit can be increased on the contrary.

6., in the preparation method of dried fruit of Ficus carica provided by the invention, the temperature and time adopted during oven dry, is conducive to ensureing that the nutrient loss of fig is few, and makes the fig color of preparation golden yellow, have transparent feel.

7. in the preparation method of dried fruit of Ficus carica provided by the invention, also adopt the process of ultraviolet-sterilization, make the safer health of dried fruit of Ficus carica prepared, be more conducive to the health of human body.

8. prepare dried fruit of Ficus carica by method provided by the invention, simple to operate, safety, automaticity is high, is beneficial to a large amount of industrial production; The dried fruit fruit shape of preparation is complete, color is golden yellow, have transparent feel; The dried fruit of preparation is without any harmful additive, and the nutrient loss of fruit is few, has fig natural faint scent, and mouthfeel is good.

Detailed description of the invention

Below in conjunction with example, the invention will be further described.

embodiment 1

(1), the fig of the fresh band base of fruit adopted back is put into three grades of cleaning machines and remove sand, decontamination through flowing clean water;

(2) fig, after cleaning sub-elects 6 ~ 8 maturations, without the fig fruit gone rotten, nothing is rotten on artificial separation machine;

(3), by the fig of select put into and added the boiling water that mass fraction is the citric acid of 1%, boil fruit machine in boiling pull fruit out after 10 minutes;

(4) fig after, step (3) being completed imports and cold treatment in ascorbic 15 DEG C of aqueous solution of mass fraction 0.5% is housed pulls fruit out after 5 minutes;

(5), by the fig after cold treatment be evenly placed in baking tray, push drying room, temperature controls at about 70 DEG C, and took out after 12 hours, now the water content of fig is 15%;

(6), by the pulled figs be baked put into sterilizing chamber, open ultraviolet germicidal lamp, took out after 8 hours;

(7), by the finished product of the dried fruit of Ficus carica after sterilization by Different Package specification packaging.

After testing, this product appearance is golden yellow, has transparent feel, well remains the nutritional labeling of fig, and has fig natural fragrant, not sugaring, does not add any chemical addition agent, reaches the sanitary standard of national regulation.

embodiment 2

(1), by the fig of the fresh band base of fruit adopted back, pick out without going rotten, without rotten fig fruit, putting into three grades of cleaning machines and remove sand, decontamination through flowing clean water;

(2), by cleaned fig put into and added the boiling water that mass fraction is the citric acid of 0.8%, boil fruit machine in boiling pull fruit out after 12 minutes;

(3) fig after, step (3) being completed imports and cold treatment in ascorbic 20 DEG C of aqueous solution of mass fraction 0.3% is housed pulls fruit out after 8 minutes;

(4), by the fig after cold treatment be evenly placed in baking tray, push drying room, temperature controls at about 72 DEG C, and took out after 10 hours, now the water content of fig is 18%;

(5), by the pulled figs be baked put into sterilizing chamber, open ultraviolet germicidal lamp, took out after 7 hours;

(6), by the finished product of the dried fruit of Ficus carica after sterilization by Different Package specification packaging.

After testing, this product appearance is golden yellow, has transparent feel, well remains the nutritional labeling of fig, and has fig natural fragrant, not sugaring, does not add any chemical addition agent, reaches the sanitary standard of national regulation.

embodiment 3

(1), by the fig of the fresh band base of fruit adopted back, pick out without going rotten, without rotten fig fruit, putting into three grades of cleaning machines and remove sand, decontamination through flowing clean water;

(2), by cleaned fig put into and added the boiling water that mass fraction is the citric acid of 1.2%, boil fruit machine in boiling pull fruit out after 15 minutes;

(3) fig after, step (3) being completed imports and cold treatment in ascorbic 20 DEG C of aqueous solution of mass fraction 0.6% is housed pulls fruit out after 10 minutes;

(4), by the fig after cold treatment be evenly placed in baking tray, push drying room, temperature controls at about 65 DEG C, and took out after 7 hours, now the water content of fig is 20%;

(5), by the pulled figs be baked put into sterilizing chamber, open ultraviolet germicidal lamp, took out after 7 hours;

(6), by the finished product of the dried fruit of Ficus carica after sterilization by Different Package specification packaging.

After testing, this product appearance is golden yellow, has transparent feel, well remains the nutritional labeling of fig, and has fig natural fragrant, not sugaring, does not add any chemical addition agent, reaches the sanitary standard of national regulation.

Claims (3)

1. a preparation method for dried fruit of Ficus carica, is characterized in that comprising following content:
(1) fig fruit is cleaned;
(2) fig fruit after cleaning is carried out the process that completes;
(3) fig fruit after completing is carried out color retention;
(4) drying and processing is carried out by protecting the fig fruit after look;
(5) fig fruit after oven dry is carried out sterilization processing;
(6) fig fruit after sterilization is packed, obtain dried fruit of Ficus carica finished product;
Fig fruit described in step (2) to be maturity be 6-8 is ripe and with the whole fruit of fig of base of fruit;
The process that completes described in step (2) comprises following content: poured into by fig fruit in the citric acid boiling water containing 0.8-1.2% mass fraction, and keep fluidized state 10-15min;
Color retention described in step (3) comprises following content: fig fruit is poured into the vitamin C aqueous solution containing 0.3-0.6% mass fraction, at 10-25 DEG C, keep 5-10min;
Drying and processing described in step (4) is: be placed on by fig fruit in drip pan, at 65-75 DEG C, keep 7-12h, and the fig fruit water content after oven dry is 15-20%.
2., according to the preparation method of the dried fruit of Ficus carica described in claim 1, it is characterized in that the cleaning described in step (1) is flowing water cleaning.
3.according to the preparation method of the dried fruit of Ficus carica described in claim 1, it is characterized in that the sterilization processing described in step (5) comprises following content: be placed on by fig fruit in airtight, dry space, carry out sterilization 7-8h with ultraviolet.
CN201310391475.3A 2013-09-02 2013-09-02 Preparation method of dried figs CN103478627B (en)

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Families Citing this family (9)

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CN104222893A (en) * 2014-09-29 2014-12-24 常熟理工学院 Processing method for crisp fig chips
CN104982854A (en) * 2015-06-10 2015-10-21 安徽禾众农业科技有限公司 Dried fig and preparing method thereof
CN105029266A (en) * 2015-07-07 2015-11-11 齐鲁工业大学 Making method for dried fig
CN106260456A (en) * 2016-09-09 2017-01-04 安徽省怡果生态科技有限公司 A kind of spiced salt Fructus Fici Fructus Canarii is done
CN106212642A (en) * 2016-09-09 2016-12-14 安徽省怡果生态科技有限公司 A kind of pulled figs manufacture method
CN106509726A (en) * 2016-11-14 2017-03-22 安顺市平坝区九九生态农业发展有限公司 Processing method of dried figs
CN107156273A (en) * 2017-05-24 2017-09-15 国家林业局泡桐研究开发中心 A kind of seedless fruit of date plum dried fruit preparation technology
CN107397165A (en) * 2017-08-21 2017-11-28 朱德清 A kind of pulled figs preparation method
CN107495369A (en) * 2017-08-30 2017-12-22 武清堂 A kind of food formulation for treating cerebellar atrophy arteriosclerosis and obstruction of lower limbs

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